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Spoonbar’s market-driven menu might best be described as contemporary American fare that’s creatively crafted, yet unassumingly approachable. Humble seasonal ingredients like carrots, shelling beans and roast chicken get star treatment by our Chefs Casey and Patrick Van Voorhis with creative additions like brown butter egg yolk and grilled lemon, and luxe leanings like black truffle and porcini mushrooms. The modern presentation of each dish – on custom plates made by local potter Jered Nelson – is as artful as the restaurant’s airy interior. And with a critically acclaimed cocktail program led by rising star bar manager Alec Vlastnik, the atmosphere is as fresh and vibrant as the food. From plate to place, everything about Spoonbar is a rich alchemy of art and craft.